Chicken and Chorizo Jambalaya
|Coconut Oil||0.25 tbsp||1.5 tbsp|
|Cajun Seasoning||0.25 tbsp||1.5 tbsp|
|Long Grain Rice||70g||420g|
|Canned Plum Tomatoes||100g||600g|
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden.
Remove and set aside.
Tip in the onion and cook for 3-4 mins until soft.
Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock.
Cover and simmer for 20-25 mins until the rice is tender.